Pink Rice Stuffing with Apples & Herbs

By HazyWaters

Recipe by Christine Waltermyer, author of "Natural Vegan Kitchen". This sweet and savory stuffing compliments any holiday meal.

Ingredients

• 1 teaspoon grape seed oil, or cooking oil of your choice
• 2 tablespoons water
• 1 cup diced onion
• 1 cup diced celery
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 1/2 teaspoons minced fresh rosemary (leaves only)
• 1 cup Organic Madagascar Pink Rice
• 1/3 cup currants
• 1/3 cup dried cranberries (preferably juice-sweetened)
• 1 cup diced, unpeeled apple
• 2 cups low sodium vegetable broth
• 1/4 cup minced parsley

Details

Preparation time 10mins
Cooking time 40mins
Adapted from lotusfoods.com

Preparation

Step 1

In a medium saucepan combine the grape seed oil and water. Add the onions and sauté over medium heat for 5 minutes, or until the onions are translucent.


Add the celery, sage, thyme and rosemary. Cook and stir for another 5 minutes. If the vegetables begin to stick to the pan add a small splash of water.


Add the rice. Cook and stir for a few more minutes. Slowly add the vegetable broth and bring to a boil, uncovered, over medium high heat.


Add the currants, dried cranberries, dried apricots and apple. Reduce heat to low and simmer, covered, for 20 minutes or until the rice is tender.


Gently fold in the parsley. Serve hot.